Cotoletta alla Bolognese

I know that the Milanese cutlet is more famous but I can guarantee you that the Bolognese cutlet is much tastier.
First, prepare all the necessary ingredients on the kitchen counter, that is, a plate with 2 cups of flour, a plate with 2 cups of breadcrumbs, a plate with 3 eggs and boil a cup of vegetable broth or homemade broth and obviously 2 veal steaks :-).
What makes the difference between the Milanese cutlet and the Bolognese cutlet is practically on Milanese cutlet added raw ham, grated Parmesan cheese and broth.

Rinse and pat the veal steaks dry with kitchen paper, then place them on a cutting board covered with baking paper, cover the steaks with baking paper and beat the meat with a meat tenderizer, hitting it and spreading it from the center outwards.

We pass our steaks one at a time first on the plate with the flour then on the plate with the beaten eggs and finally in the breadcrumbs.

Place a few pieces of butter in a large pan, let it melt and then add your steaks, cook them for a few minutes and then turn them. As soon as you turn them, cook for a few seconds and then cover the cutlets with sliced ​​raw ham.

Add the grated Parmesan over the raw ham, add a glass of broth and cook covered with the lid for a few minutes. Cook until half the broth remains. This remaining half of the broth will be added at the end over the ready Bolognese cutlets. On the serving plate, add a little tomato purée, it will be a final touch so you can touch the cutlet before eating it.
Enjoy this fantastic Italian dish!

BuonAppetito!!